Kitchen Tip: Stir panko often to prevent scorching, and remove all crumbs before cooking the onions.
Tuscan white bean and tomato pasta
By Chatelaine100
PREP TIME
15 min
TOTAL TIME
25 min
Serves
6
Photo, Erik Putz.
Ingredients
- 250 g whole-wheat linguine pasta
- 1/3 cup olive oil , divided
- 1 1/2 cups panko bread crumbs
- 1 tsp salt , divided
- 3/4 cup chopped parsley
- 1 garlic clove , minced
- 1 onion , chopped
- 1/2 tsp pepper
- 3 cups halved cherry tomatoes
- 1 540-mL can white kidney beans , drained and rinsed
Instructions
- BRING a pot of salted water to a boil. Cook pasta following package directions, reserving 1 cup pasta water.
- HEAT 1/4 cup oil in a large frying pan over medium. Add bread crumbs and 1/2 tsp salt and cook, stirring often, until golden, about 4 min. Stir in parsley and garlic, then transfer to a bowl, scraping pan well.
- HEAT remaining 2 tbsp oil in the same pan over medium. Add onion, remaining ½ tsp salt and pepper and cook until softened, about 6 min. Add tomatoes and cook until softened, about 8 min.
- ADD pasta, beans and pasta water, tossing until well coated. Divide among plates, then sprinkle generously with bread crumbs.
How to make one-pot pasta
[bc_video video_id=”4837791353001″ account_id=”10190175001″ player_id=”r1zRQqV3″]
Nutrition (per serving)
- Calories
- 447,
- Protein
- 16 g,
- Carbohydrates
- 70 g,
- Fat
- 13 g,
- Fibre
- 11 g,
- Sodium
- 808 mg.
- Excellent source of
- folate
FILED UNDER: Pasta stovetop Vegetarian winter
